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Kurobuta pork, often called the "Wagyu of pork," is a premium variety of pork known for its exceptional quality, rich flavor, and tender texture. This pork comes from the Berkshire pig, a heritage breed originally from Berkshire County in England, highly regarded for its superior meat quality. Kurobuta, meaning "black pig" in Japanese, reflects the breed's esteemed status in Japan, where it is raised under strict standards. The standout feature of Kurobuta pork is its marbling, similar to that found in high-quality Wagyu beef. This marbling contributes to the meat's moistness, richness, and depth of flavor, making it a delicacy in both Western and Eastern cuisines. Its versatility is another highlight, as it can be expertly roasted, grilled, or fried, lending itself to a wide range of culinary applications. As a premium product, Kurobuta pork commands a higher price compared to regular pork, favored by chefs and food connoisseurs who seek the best in meat quality. It has garnered global recognition for its exceptional characteristics, with a particularly strong following in Japan. Kurobuta pork represents the pinnacle of pork quality and is a prized ingredient for those who appreciate the finest meats. While there are many Kurobuta pork brands from various regions in Japan, such as Sainokuni Kurobuta from Saitama Prefecture, Tonkuro from Gunma Prefecture, and Okayama Kurobuta from Okayama Prefecture, Kagoshima Kurobuta holds a special status. Historically, its market value was equated to that of beef (ranked as B) in the meat market, reflecting its high quality and esteemed position. This highlights Kagoshima Kurobuta's unique standing in the realm of premium pork products. This specific term — Kagoshima Kurobata — was officially trademarked in 1999 to denote its distinct origin and quality.

Dangshen (lat. Codonopsis pilosula) is a type of plant used in traditional Chinese medicine. It's commonly used as a milder substitute for ginseng in herbal formulas. Dangshen is believed to have various health benefits, including boosting energy, strengthening the immune system, and improving appetite and digestion. It's also used for treating chronic illnesses, particularly those affecting the lungs and spleen. The roots of the plant are the main part used for medicinal purposes. As with any herbal supplement, it's important to consult with a healthcare professional before using dangshen, especially for individuals with specific health conditions or those taking other medications.

Wonton wrappers are thin sheets of dough used to make wontons, a type of Chinese dumpling. These wrappers encase various fillings, most commonly a mixture of minced meat (like pork or shrimp) and seasonings. The dough is made with all-purpose flour, eggs, salt, and water, mixed and kneaded until smooth, then rolled out very thin. It's cut into squares or circles, depending on preference and specific use. While they're primarily used for making wontons, creative cooks often use them for other dishes as well, such as ravioli, samosas, or other small pastries and dumplings.

Pesto di prezzemolo is an Italian parsley-based pesto, offering a fresh and aromatic alternative to the traditional pesto Genovese. Made with parsley as the star ingredient, it provides a bright and slightly peppery flavor, complemented by garlic, pine nuts (or almonds/walnuts), Parmesan or Pecorino cheese, lemon juice, and olive oil. The ingredients are blended or pounded into a smooth, creamy sauce with a rich, nutty, and slightly salty taste. Lighter and less sweet than basil pesto, pesto di prezzemolo is versatile and can be used to toss with pasta, as a sauce for grilled fish, chicken, or steak, spread on bread or bruschetta, or as a topping for vegetables. This vibrant and flavorful sauce highlights parsley’s fresh taste, making it a cherished variation in Italian cuisine.

Manisa kebap is a traditional Turkish dish from the province of Manisa in the Aegean region of grilled meat patties made with ground lamb and beef, seasoned with salt and spices. The kebabs are served on a bed of pita, which absorbs the flavorful meat juices and are topped with a rich tomato-based sauce. Accompaniments typically include grilled green peppers, tomatoes, and a side of creamy yogurt, with a drizzle of melted butter for added richness. The dish offers a delightful combination of juicy, spiced meat, fresh grilled vegetables, and tangy yogurt, all brought together by the soft, sauce-soaked bread. Manisa kebap is a beloved part of Aegean Turkish cuisine, often enjoyed in local restaurants or at special gatherings.

Fatayer jibneh is a popular Middle Eastern pastry filled with cheese (jibneh in Arabic), known for its soft dough and rich, savory filling. The dough is made from flour, yeast, water, salt, sugar, and sometimes oil or yogurt, kneaded until smooth, and left to rise before being rolled into small circles. The cheese filling typically includes a mix of soft, salty cheeses such as akkawi and nabulsi (or feta, sometimes combined with mozzarella for a gooey texture and when local cheese is unavailable), with herbs like parsley or mint and spices such as nigella for added flavor. Fatayer jibneh is shaped into boats, triangles, and half-moons and baked until golden, creating a soft, pillowy pastry with a creamy, salty interior. Often served warm, it is enjoyed as a snack, appetizer, or part of a mezze spread, paired with fresh vegetables, olives, or pickles. This beloved dish is a staple of Middle Eastern cuisine, perfect for gatherings or quick, satisfying bites.

Daegujeon is a traditional dish originating from South Korea. This type of jeon (pan-fried battered food) is made with a combination of cod fillets, flour, eggs, garlic, scallions, salt, white pepper, and oil. The cod fillets are seasoned with salt, pepper, and garlic, coated with flour, and dipped into a mixture of beaten eggs and chopped scallions. Once battered, they are pan-fried in hot oil on both sides until golden brown. Daegujeon is served hot with a dipping sauce on the side. The sauce usually consists of soy sauce and vinegar.

Fricasé de pollo is a traditional chicken dish originating from Cuba. The dish is usually made with a combination of dark chicken meat (legs and thighs), garlic, onions, bell peppers, potatoes, olives, bay leaves, tomatoes, chicken stock, and spices such as cumin, coriander, turmeric, and oregano. The meat is cooked in tomato sauce with all the other ingredients until the potatoes become fully cooked. Once done, fricasé de pollo can be eaten on its own or accompanied by rice or Cuban bread for mopping up the sauce. Although this is the most common way of preparing the dish, there are many variations on fricasé de pollo and every cook likes to add his own little tweaks to the recipe.

Sauce forestière is a traditional French sauce based on mushrooms. Although there are variations, this creamy and buttery sauce is usually made with a combination of mushrooms (often king oyster, shiitake, or porcini), shallots, butter, white wine, heavy cream, thyme, parsley, and seasonings. The mushrooms are sautéed in butter until golden and tender, while the shallots and ginger are added later and cooked until browned. A combination of wine and cream is brought to a boil, mixed with the mushrooms and other ingredients, and the combination is then blended until smooth or strained. Finally, the thyme and parsley are stirred into the sauce, which is seasoned with salt and pepper and served with fish such as salmon, poultry, or beef dishes. If desired, a bit of port or madeira wine can also be mixed into the sauce for extra flavor.

Honey toast, also known as Shibuya toast, is a decadent dessert originating in Japan, particularly in Tokyo's Shibuya district, whose distinct feature is thick slices of bread, typically shokupan, either cut halfway through without being hollowed out or hollowed out to form a box. If not hollowed out, the bread is spread with butter and honey and then baked under a broiler. If hollowed out, the removed bread is cubed, toasted, coated with honey or butter, then placed back into the hollowed bread. It's topped with drizzled chocolate or ice cream, but honey or syrup, whipped cream, fresh fruits like strawberries or bananas, and sometimes nuts or chocolate chips can also be used. In cafes across Japan, Tawain, and Singapore, honey toast is usually prepared in the form of a honey toast box, meaning it usually consists of half a loaf of bread, meant as a dessert to be shared, not eaten alone.

Prik kee nu or bird's eye chilies are small, spicy chili peppers that are very popular in Thai and other Southeast Asian cuisines. They're also commonly referred to as Thai chilies as they are the most popular variety, but they are in fact just one of many Thai chili cultivars. These chilies have a vibrant flavor and are quite hot, typically much more so than jalapeños or serrano peppers. The Scoville Heat Units (SHU) for Prik kee nu chilies can range from 50,000 to 100,000, making them significantly hotter than jalapeños (2,500-8,000 SHU) but less so than habaneros (100,000-350,000 SHU). In cooking, they're often used in stir-fries, curries, salads, and sauces to add a spicy kick. It's recommended to use them sparingly until you are comfortable with their heat level.  

Syrian coffee is a traditional style of coffee preparation popular in Syria and the Levant region, known for its rich, bold flavor and cultural significance. It is made using finely ground, dark-roasted coffee beans, brewed in a small pot called a cezve (or rakweh in Arabic) over low heat. A defining feature of Syrian coffee is the addition of ground cardamom (although not a must), which imparts a warm, aromatic, and slightly spicy flavor. Sugar is added during brewing based on preference, ranging from no sugar (sada) to sweet (helweh). The coffee is served unfiltered in small, handleless cups, leaving a thick layer of sediment at the bottom. It holds a central place in Syrian hospitality, symbolizing respect and welcome, and is often served at social gatherings, weddings, and funerals. While cardamom is most common, variations may include flavors like clove, cinnamon, or rosewater, reflecting the rich traditions of the region.

Pesto rosso, also known as red pesto, is an Italian sauce that combines the fresh, herbal flavors of traditional pesto Genovese with the rich, tangy sweetness of tomatoes. It is made by blending fresh basil, pine nuts, garlic, pecorino cheese, and olive oil (the base of Pesto Genovese) with tomato pulp or sun-dried tomatoes, which give the sauce its distinctive red color and robust flavor. The result is a rich, savory, and slightly tangy sauce with a perfect balance of herbal freshness, nuttiness, and umami. Pesto rosso is highly versatile and can be used to toss with pasta, as a spread for bread or sandwiches, a topping for grilled vegetables, chicken, or fish, or even mixed into soups and stews for added depth. It’s a flavorful twist on classic green pesto, beloved in Italian cuisine for its earthy and vibrant taste.

Kayseri yağlaması is a traditional Turkish dish from the city of Kayseri in central Anatolia that consists of thin, soft flatbreads layered with a savory filling of minced meat (usually lamb or beef), finely chopped onions, tomatoes, green peppers, and a blend of spices like paprika, black pepper, and cumin. The flatbreads are stacked with the meat mixture spread between each layer, creating a flavorful, lasagna-like dish. Once assembled, the stack is cut into portions and typically served with garlic yogurt and a garnish of parsley. The dish is juicy and aromatic, with the flatbreads soaking up the seasoned meat juices and the cool tang of the yogurt providing a perfect contrast. It's a beloved part of Turkish cuisine, often prepared for family gatherings and special occasions.

Grolleau is a red wine grape variety primarily grown in the Loire Valley of France. It is known for producing light-bodied red wines and rosés with a fresh, fruity character. The grape's name, Grolleau, is derived from the French word "grolle," which means crow, possibly referring to the dark color of its berries. Grolleau is most commonly associated with the production of rosé wines, particularly in the Anjou region. These wines are often labeled as Rosé d'Anjou and are appreciated for their bright acidity, low alcohol content, and vibrant red fruit flavors, such as strawberry, raspberry, and red currant. The wines can also exhibit floral notes and a hint of spice. In addition to rosés, Grolleau is sometimes used to produce light red wines that are typically fresh, easy-drinking, and intended for early consumption. These red wines share similar fruity characteristics with their rosé counterparts but are less common on the market. Grolleau is often blended with other grape varieties to enhance its qualities. For example, it can be combined with Cabernet Franc, Gamay, or other Loire Valley varieties to create more complex and balanced wines. The grape's high acidity and moderate tannins make Grolleau wines versatile for food pairings. They are particularly well-suited to lighter dishes, such as salads, seafood, poultry, and vegetarian cuisine. The refreshing nature of Grolleau rosés also makes them an excellent choice for picnics, barbecues, and casual gatherings. Despite its popularity in the Loire Valley, Grolleau has seen a decline in plantings over the years, partly due to its susceptibility to disease and the preference for more robust grape varieties. However, it remains an important part of the region's winemaking heritage, contributing to the diversity and charm of Loire Valley wines.  

Aligoté is a white grape variety primarily grown in the Burgundy region of France. It is known for producing light, crisp, and acidic wines that are often enjoyed for their refreshing qualities. Aligoté is less well-known than Burgundy's dominant white grape, Chardonnay, but it has a dedicated following and is prized for its unique characteristics. Aligoté wines are typically pale in color with high acidity, making them bright and zesty. The flavor profile of Aligoté often includes notes of green apple, citrus fruits such as lemon and lime, and sometimes subtle hints of white flowers and herbs. The wines are generally light-bodied and can be quite refreshing, with a clean, mineral finish. In Burgundy, Aligoté is traditionally used to produce the regional wine Bourgogne Aligoté. It is also a key ingredient in the classic French apéritif known as "Kir," where it is mixed with a splash of crème de cassis (blackcurrant liqueur) to create a delightful and refreshing drink. While Burgundy is the primary home of Aligoté, the grape is also grown in other regions of France, such as the Jura, and has found success in Eastern Europe, particularly in countries like Bulgaria, Romania, and Ukraine. In these regions, Aligoté is valued for its hardiness and ability to produce reliable yields even in less-than-ideal conditions. In recent years, there has been a renewed interest in Aligoté, with winemakers focusing on its potential to produce high-quality wines that express the terroir. Some producers are experimenting with different winemaking techniques, such as barrel aging, to add complexity and depth to the wines. Aligoté is a versatile wine that pairs well with a variety of foods due to its high acidity and bright flavors. It is an excellent match for seafood, shellfish, salads, and light appetizers. Its crispness also makes it a good companion for goat cheese and other fresh, tangy cheeses.  

Enset (lat. Ensete ventricosum), is a perennial plant indigenous to the highlands of Ethiopia. Commonly referred to as the false banana or Ethiopian banana due to its resemblance to the banana plant, enset belongs to a different genus and has unique characteristics and uses. The enset plant is notable for its large, broad leaves and its tall stature. Unlike true bananas, the fruit of the enset plant is generally not consumed. Instead, the plant's primary edible parts are the corm (underground stem base) and the pseudostem (false stem formed by leaf bases). These parts are processed to produce a starchy food called "kocho." The leaves of the enset plant are also used, primarily for wrapping food. Enset is predominantly grown in the southern highlands of Ethiopia and is a staple food crop for several Ethiopian communities. It is highly valued for its drought resistance and plays a crucial role in ensuring food security in regions prone to drought. The processing of enset involves fermenting the corm and pseudostem to produce a nutritious, carbohydrate-rich food. Culturally, enset is an essential part of the diet and agriculture of Ethiopian highlanders. It is often referred to as the "tree against hunger" because of its ability to provide food security in challenging conditions. The plant supports a sustainable farming system, as it is resilient and provides multiple uses.  

Pesto di rucola, or arugula pesto, is a vibrant Italian sauce made with fresh arugula (rocket), offering a peppery and slightly bitter alternative to traditional pesto. The sauce is prepared by blending arugula with nuts (typically almonds, walnuts, or pine nuts), grated Parmesan or Pecorino cheese, garlic, olive oil, and optional additions like lemon juice to balance the bitterness. This smooth, flavorful paste is versatile and pairs beautifully with pasta, bread, salads, or as a topping for grilled meats and vegetables. Its bold and fresh flavor, highlighted by the distinctive peppery taste of arugula, makes it a favorite for those seeking a unique twist on a classic Italian condiment.

Ven Pongal is a savory Tamil dish made with rice and moong dal (yellow split lentils). The name "ven" in Tamil means white, referring to the dish's light-colored appearance, while "pongal" means to boil over, symbolizing prosperity and abundance. Ven pongal has a soft, creamy, and slightly mushy texture, with mild flavors enriched by an aromatic tempering of black pepper, cumin, curry leaves, and ghee. The main ingredients include rice and moong dal, which are cooked together until soft, and the dish is tempered with ghee, black pepper, cumin, ginger, and cashews for added flavor. It is often served with coconut chutney and sambar, making it a wholesome and balanced meal. Ven pongal is a popular breakfast dish in South India and Sri Lanka, served in homes, temples, and restaurants. During the Pongal festival, it is also part of traditional celebrations, though the sweeter sakkarai pongal is the star dish for the festival.

Navratan korma is a popular North Indian vegetarian curry known for its rich, creamy texture and vibrant mix of ingredients. The name "navratan," meaning "nine gems," refers to the traditional use of nine key ingredients, typically a combination of vegetables, nuts, and dried fruits. The dish features a variety of colorful vegetables like carrots, peas, beans, potatoes, and cauliflower, along with nuts such as cashews and almonds and dried fruits like raisins for a touch of sweetness. The gravy is made with yogurt, cream, or coconut milk, blended with mild spices such as turmeric, coriander, garam masala, red chili powder, resulting in a velvety and aromatic sauce. Paneer (Indian cottage cheese) is often added for extra creaminess and protein. With its mildly spiced, sweet, and nutty flavor, navratan korma is a perfect accompaniment to naan, roti, or basmati rice, making it a festive and indulgent dish that showcases the elegance of Mughlai-inspired Indian cuisine.

Traditionally associated with the northern parts of Sweden and the Finnish Lapland, blodpalt are the nutritious, dark-brown dumplings prepared with rye or barley flour and animal’s blood. Although they were traditionally made with reindeer’s blood, today they appear in numerous regional varieties which employ blood of various animals, different spices, and occasionally mashed potatoes. They are sometimes filled with a mixture of sautéed onions and diced bacon, and are commonly cooked in flavorful meat broths. Blodpalt dumplings are usually enjoyed as a side dish accompanied by fried bacon or pork, butter, and lingonberry jam.

This behemoth of a meal is an invention of the Tre Kronor restaurant from the Swedish town of Skellefteå. It consists of a calzone pizza that is stuffed with hamburgers (along with bread, toppings, and dressings) and French fries. The calorie-laden dish was originally invented for people who could not decide whether to get a pizza or a hamburger after a night of heavy drinking.

Lechona is a traditional Colombian dish consisting of a roasted pig stuffed with onions, peas, fresh herbs, and various spices. The pig is roasted for a long time until the meat is tender and succulent. The dish is usually prepared for celebrations and festivities since one lechona can produce as many as 100 servings. This unique Colombian delicacy can be found in numerous restaurants throughout the country's largest cities.

Cantonese mooncakes are a type of traditional Chinese pastry that is notably enjoyed during the Mid-Autumn Festival, which is a significant festival in many Asian countries. These mooncakes are distinctive with their tender, thin, and slightly browned crust and are usually filled with sweet, dense fillings. The most common filling in Cantonese mooncakes is lotus seed paste, which is smooth and sweet, and usually contains salted egg yolks, representing the full moon and offering a savory contrast to the sweet filling. Another distinctive feature is their appearance: the top of the mooncake is typically embossed with Chinese characters indicating the type of filling, the name of the bakery, and additional decorative motifs. Traditionally shared among family members to symbolize unity and togetherness, Cantonese mooncakes are not merely a food item but are deeply embedded in Chinese culture and traditions, often given as gifts to relatives and business associates during the Mid-Autumn Festival.

Bocadillo de sardinas is a humble Spanish sandwich with a savory filling of canned sardines. The sandwich is usually made with a Spanish-style baguette (barra de pan), although other types of bread may also be used such as ciabatta bread or wholemeal bread. After it’s been sliced lengthwise, the bread is topped with sardines which can be preserved in oil, tomato sauce, or vinegar, thus imbuing the sandwich with additional flavor. The filling may be enhanced with various other ingredients such as peppers, tomatoes, cilantro, lettuce, onions, avocados, olives, boiled eggs, mayonnaise, mustard, yogurt sauce, mushrooms, sautéed vegetables, and olive oil. This sandwich is usually eaten for lunch or dinner, although it also makes for a healthy afternoon snack.

Heusuppe is an unusual, authentic Swiss soup originating from the Alpine huts. Literally translated as hay soup, the dish is made with mountain flowers and herbs which are steeped in bouillon with the addition of hay that is removed from the broth before serving. Typically, it takes about 2 kilos of hay to make just 1 liter of hay soup, and it is often prepared with additional ingredients such as cream and butter. Many people claim that the soup is an acquired taste – you are first hit with a slight sweetness, then creaminess, and finally, a slightly sour flavor in the mouth.

Although the Greeks did not invent pasta, they have been consuming similar foods since ancient times. Actually, some terms we usually associate with Italian food like lasagna and macaroni are thought by some to be of Greek origin. However, this dish takes its name from the Italian pasticcio, a large family of pies featuring pasta and ragú. Pastitsio is to Greeks what lasagne are to the Italians and what mac and cheese is to Americans - intensely aromatic, rich and gooey layers of tubular pasta in a hearty sauce consisting of tomatoes and ground lamb or beef meat, topped with béchamel sauce and, ideally, sprinkled with grated kefalotyri or kasseri cheese. It is a perfect dish for a cold winter night with its intense flavors of cinnamon, nutmeg, cloves, and allspice. In Greece, pastitsio is often enjoyed in February, during the weeks that precede Lent, and on the Sunday of Apokreos, the last day on which the observant are allowed to eat meat. Because it is prepared in large amounts and quite inexpensive, it is also an ideal dish for large crowds of people.

Frog eye salad is a flavorful concoction made with the ball-shaped acini di pepe pasta, egg yolks, and a whipped cream topping that can sometimes be enriched with the addition of pineapple pieces, shredded coconut, mandarin oranges, or marshmallows. This crossover between a pasta salad and a fruit salad is especially popular in Utah, where it is a staple at potlucks.

The city of Skuon in Cambodia is so infested with spiders that the nearly-starved locals have adapted and started consuming them in the 1970s, and the practice has continued ever since. It is no wonder that the city is known as Spider Town or Spiderville. The spiders (usually tarantulas) are breaded and deep-fried in hot oil, then served with some fresh local herbs on a bed of rice or noodles. The flavor of these critters has been described as a cross between cod and chicken – at least the hairy legs are supposed to taste so, because consumers are warned not to bite into the abdomen, which contains spiders’ internal organs and bodily fluids.

Moelas are a traditional Portuguese dish made from chicken gizzards, slow-cooked in a savory sauce of tomatoes, onions, garlic, white wine, and spices. The gizzards are first sautéed with onions and garlic, then simmered in the tomato and wine sauce until tender. This process allows the gizzards to absorb the rich flavors, resulting in a dish that is both tender and slightly chewy. Hot chili peppers, typically piri-piri, and chouriço, a Portuguese pork sausage spiced with paprika, can also be included, depending on the recipe. Moelas are typically served either as an appetizer or a stew, in which case they are sprinkled with parsley before serving. Regarding sides, moelas are usually paired with toasted papo seco (Portuguese bread rolls), rice, or potatoes.

Often referred to as nervetti in insalata, this classic northern Italian dish consists of meat, cartilage, and tendons from beef shank that are cooked on the bone. When tender, all of the elements are removed from the bones and left to set, allowing the gelatinous properties to create a firm, jelly-like treat. Though it is often prepared plain, various ingredients such as olives, onions, or peppers are occasionally added to the mixture. Nervetti is always served well-chilled, thinly sliced, and is mainly combined with various vegetables. The whole combination is seasoned and served in the form of a salad that is usually enjoyed as a cold appetizer.

Cuzcuz Paulista is an elaborate Brazilian dish consisting of cornmeal enriched with olives, canned sardines (or any other canned fish), and peas – ingredients that were quite expensive and exotic during the time of the dish's invention in the 19th century. Among the huge number of ingredients, there is also manioc flour, garlic, onions, bell peppers, parsley, green onions, and hard-boiled eggs. The dish is typically prepared in a molded cake pan, then inverted, and the visual presentation of cuzcuz Paulista should have a "wow" effect on the guests. It is recommended to serve the dish for large crowds, ideally with salsa on the side.

This traditional Norwegian spread is either a type of sweet, brownish-colored cheese or a type of porridge made with milk and oats or rice. The consistency of the dish can be thin or thick. Additionally, raisins and cinnamon can be added. It is commonly enjoyed as a dessert, spread on bread, milk cakes, waffles, or lefse - a type of Norwegian flatbread made with potatoes, flour, butter, and cream.

Svið is an unusual and unique dish from Iceland consisting of singed, halved, and cooked sheep's head. The head is then cooked in an open fire (in order to remove the fur) and consumed. The dish is traditionally served with a side of mashed turnips, rhubarb jelly, and mashed potatoes, especially during the traditional Icelandic mid-winter festival known as Þorrablót. Originally, the dish was invented at a time when people could not let any part of meat go to waste. Although svið has a reputation of being really tasty, some may find it strange to literally look their food in the eye.

Hon mhai is a traditional Thai insect dish that's especially popular in Bangkok. It's made by deep-frying silk worms, then seasoning them with salt, pepper, and sometimes a secret sauce that's prepared by the vendor, because the snack is usually sold from street carts. Once fried, the silk worms turn crunchy and greasy, while the flavor is sometimes described as slgihtly bitter. Hon mhai silk worms are prized because they're rich in protein and some believe that they have medicinal properties.

Tirggel are traditional Swiss Christmas cookies made with flour, honey, and sugar. They are thin and very hard, characterized by images on the top which are usually associated with the Zürich Canton, romance, and Biblical stories. It is believed that the name tirggel is derived from the word torggeln, which refers to stirring a thick dough. The first written mention of tirggel can be found in 1461 witch trial court documents. The cookies were a luxury item in the 15th and 16th centuries, and before 1840, only city bakers had the rights to bake them. After 1840, all bakers could bake them, and they gained popularity over the years, so nowadays everyone can enjoy these crunchy festive treats.

Kollpite or kullpite is a traditional Kosovar pastry consisting of flour, warm water, and salt. The dough is rolled out or stretched into very thin dough sheets, which are then stacked on top of each other and drizzled with oil or melted butter in between each layer and on top. Variations of this pastry also use yeast and sugar for the dough, and the pastry is baked until nicely colored and crispy on the outside and soft on the inside. Although it’s commonly filled with crumbled cheese, kollpite is often left plain, with nothing but oil or melted butter in between the layers. This baked pastry is typically enjoyed with a glass of plain yogurt on the side. Some versions of kollpite resemble a snail-shaped pastry roll or burek, and these are usually filled with either sweet or savory fillings such as fried sour cabbage, mashed pumpkin, spinach, cheese and eggs, apples and walnuts, or minced meat and onions.

Kapuska is a Turkish stew made with cabbage as the main ingredient. The stew can be enriched with additional ingredients as there are many variations of the dish - with meat, bulgur, rice, or beans. The cabbage is typically stewed with onions, tomatoes, olive oil, and ground black pepper until fully tender. In its basic version, kapuska is considered a dish for the poor, but when enriched with additional ingredients, it can become a gourmet meal.

In Apulia—just like in other parts of Italy—stews and sauces are most often made with a variety of different meats: pork and veal, chicken, rabbit, lamb, or even a selection of game meat. Traditionally, ragù alla Pugliese is made with chicken, beef, pancetta, and pork sausage, but after hours of slow simmering, your ragù will taste just as good, possibly even better, made with pork, veal, or lamb alone. In fact, when made with lamb alone, it is called ragù del pastore (lit. shepherd's sauce), and this variant uses more red pepper, which imparts a nice piquant heat to the dish. Both sauces are served over pasta, most typically orecchiette, and it is often enjoyed with a good sprinkle of canestrato Pugliese or pecorino cheese.

Missi roti is a North Indian variety of roti, an unleavened flatbread made by combining whole wheat flour, gram flour, salt, water, and a blend of freshly ground Indian spices such as red chili powder, cumin seed powder, carom seed powder, turmeric, coriander, and crushed dry pomegranate seeds. The resulting dough is often enhanced with sliced green chilis and finely chopped vegetables such as onions, spinach, or fenugreek leaves. The dough is then rolled into flat disks before it is traditionally cooked on a hot iron griddle called tawa until brown and slightly crispy. This spiced flatbread is usually brushed with ghee or oil and it's traditionally served piping hot with a wide variety of chutneys, curries, sabzis (mixed vegetable dishes), mixed lentil dishes, pickles, or curd. Missi roti commonly accompanies Indian breakfasts, but it can be eaten at any time of the day, and with any meal.